Make the dressing an hour ahead of time: Put vinegar, sugar, parsley, salt and oil in a jar. Cover tightly and shake. Refrigerate.
Cook and stir the almonds and sugar in a skillet over low heat until sugar is melted and nuts are coated. Cool on waxed paper, break apart and set aside. Toss the dressing with the salad greens and arrange on plates. Top with orange sections, onion slices and almonds.

(This recipe was contributed as part of a "Cook of the Week" feature.)